Tomato Basil Soup

Chef #918194's Note:

Quick, easy and healthy!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4

Yield: 4.0 cups

• 1 (14 ounce) can chopped tomatoes
• 3/4 cup water
• salt and pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 cup fat-free low-sodium chicken broth
• 1 bay leaf
• 2 tablespoons water
• 1/4 cup basil

Directions:

1. Preheat oven to 450°F.
2. Strain tomatoes (reserving juices) and put on a baking sheet or in a baking dish.
3. Season with salt and pepper and add 1/4 cup of the water.
4. Roast about 15 minutes or until caramelized.
5. Meanwhile, in a saucepan cook the celery, carrot, onion and garlic in the remain 1/2 cup of water on medium low heat for about 10 minutes (or until tender).
6. Add roasted tomatoes, juices, broth, bay leaf and 2 tablespoons of water.
7. Simmer for about 15-20 minutes.
8. Add basil (and some tomato paste if you like a thicker soup).
9. Simmer another 5 minutes.
10. Put in blender (you might have to work in batches) and blend until smooth.
11. Serve hot or cold depending on taste!